Crab Gumbo Dressing

Submitted by ratherbeswimmin

"My FIL introduced me to this recipe a few years ago. It is a favorite at family gatherings and the fall/winter holidays. The cornbread needs to be made the night before, crumbled and set out to air-dry overnight."

 

• Ready In: 1hr 45mins
• Ingredients: 16
• Yields: 12 cups

ingredients

• 8 tablespoons unsalted butter
• 1 lb andouille sausage, cut into 1/2 inch cubes
• 1 large onion, chopped
• 6 scallions, chopped
• 3 stalks celery & leaves, chopped
• 1 medium red bell pepper, chopped
• 2 -3 garlic cloves, minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon cajun seasoning (I use Tony Chachere's)
• 10 cups coarsely crumbled cornbread, air-dried overnight
• 1 lb crabmeat, picked over
• 1⁄2 cup chopped fresh parsley
• 2 eggs, beaten
• 1 - 1 1⁄2 cup turkey broth (as needed) or 1 -1 1/2 cup chicken broth (as needed)
• 1⁄2 teaspoon salt, to taste
• 1⁄4 teaspoon pepper, to taste

directions

1. Melt the butter in a large skillet over medium-high heat.
2. Add the sausage and sauté/stir for 5 minutes or until lightly browned.
3. Transfer sausage to a paper-towel lined plate and keep drippings in skillet.
4. Add the onion, scallion, celery, red pepper, and garlic to the skillet.
5. Sauté/stir over medium heat for 10 minutes or until the onion is softened.
6. Add in the Worcestershire sauce and Cajun seasoning; stir to combine.
7. Transfer the cooked vegetables to a large mixing bowl.
8. Add in the cornbread, cooked andouille, crabmeat, and parsley; stir to combine.
9. Gradually stir in eggs and approximately 1 cup of broth until the stuffing is evenly moist but not soggy.
10. Season with salt and pepper to taste.
11. Transfer stuffing mixture to a lightly buttered casserole dish; drizzle with 1/2 cup broth, cover with foil and bake in a 350°F oven for about 30 minutes (for a crustier top, uncover after 15 minutes and continue baking).

Reviews

[Dreamgoddess]

This recipe made a delightful change from our traditional dressing served during the holidays. The recipe was extremely easy to prepare and was very nicely seasoned. I served this with boiled and fried shrimp, snow crab legs, twice baked potatoes and french bread for a wonderful Christmas dinner. Thanks so much for sharing the recipe!